Pineapple Jalapeno Mint Mocktail

There are times in life when everything just tastes... bland. The days follow one another like copy-paste versions of the same scene: getting up, working, sleeping. Conversations peter out, and even your favorite food loses its appeal. What's missing is the fire. That unexpected spark that makes something mundane suddenly exciting.

We long for moments that leave us tingling, for encounters that stir something within us. The fire returns when we begin to taste again. A sip of something unexpected. Something that surprises us. Perhaps it's a spicy drink that burns the back of our throats and reminds us we're alive. Perhaps a conversation that tastes not of small talk, but of depth.

Spice doesn't happen on its own—it requires ingredients. Courage. Curiosity. A zest for life. And sometimes a little bit of hot jalapeño to wake us up. When was the last time you drank something that made you smile? Something sweet, but also wild? Maybe it's time for more.

This is what you need for one portion:

100 g sugar
1 jalapeño
7 ml pineapple shrub (homemade – see below – or store-bought)
30 ml non-alcoholic rum
7 ml fresh lime juice
6 fresh mint leaves
60 ml pineapple juice
crushed ice
Mint and pineapple slice for garnishing

It's that easy:

For the jalapeño syrup 100 g sugar with 120 Heat 1/2 cup of water and one sliced jalapeño in a small saucepan until the sugar dissolves . Remove from heat and let stand for at least 10 minutes. For more heat, crush the jalapeño in the syrup or use more. Then let cool.
Place all ingredients and about 30 ml of jalapeño syrup into a blender and blend for about 30 seconds until creamy.
Pour into a glass with crushed ice.
Garnish with a mint sprig and a pineapple slice.

Make your own pineapple shrub

A pineapple shrub is a vinegar-based fruit syrup with a sweet, fruity, and slightly tart flavor—ideal for cocktails and mocktails like the Pineapple Jalapeño Mint. The fruit is mixed with sugar, allowed to stand, and then vinegar is added. After a few days, the shrub is ready—an intense, long-lasting syrup with a fresh acidity:

Chop 400g of fresh pineapple, mix with 400g of sugar, cover and let stand in the refrigerator for 1-2 days.
Then add 250 ml of vinegar, stir and let it steep for another day.
Strain through a fine sieve, pour into a clean container and keep refrigerated.

FLSK Tip: It's best to prepare a bottle of jalapeño syrup and a bottle of pineapple shrub to keep in stock. This will last you all summer, and you can mix the drink in no time whenever you feel like it.